prevueDestination experiences for meetings + incentives

4 F&B TRAILS From Cali to Louisville

ISLAND INSPIRATIONCaribbean meetings with flavor

DUBAISophisticated & Cultural

HISTORIC VENUES & CUISINEHeritage experiences for every taste

Culinary experiences deepen attendee/destination connections

Recipes for the Soul

prevuemeetings.com | JUL/AUG 2016

12 | prevuemeetings.com

freshmeets

Hotel catering directors are looking to local ingredients and

innovative ideas to take their food and drink to the next

level. Whether it be growing their own veggies on a rooftop

or pairing the most unlikely of ingredients, the result is an exquisite

F&B experience for attendees.

HOTEL GARDENS

The Paris–based AccorHotels chain (which includes the Novotel,

Pullman and Sofitel brands) is leading the way in its commitment to

grow its own fruits and vegetables at 1,000 hotels by 2020, with the

goal of cutting food waste by 30 percent—and eventually, entirely.

Its first step, now underway, is to determine how much food is

being wasted by having restaurants weigh and record food that

is being thrown out. Also part of the plan is to reduce the number

of main courses and for those to incorporate local ingredients.

Currently, AccorHotels offers close to 40 main course menu

options on average throughout hotels. The gardens will build on

recent sustainability efforts that have included reductions in energy

consumption and water waste.

BEER + ICE CREAM

Peter B’s Brewpub at the Portola Hotel & Spa in Monterey, Calif.,

is known for its artisanal brews and beer-infused F&B, but a new

Elevated F&BLocal, authentic and innovative describe these four new F&B offerings

collaboration with the local Kai Lee Creamery has made it onto

the dessert menu—Stout Ice Cream. Since stout is often paired

with desserts, the brewers decided to use their Stout Resistance

Ale to create the recipe. Served sprinkled with cacao nibs and

strawberries or in sandwich form with ginger snap cookies and

chocolate shavings, it is already one of the restaurant’s top two

best-selling desserts.

COLD-BREWED COFFEE

Picking up on the cold-brewed coffee trend popping up all over

Europe, Wyndham Grand’s Brew Parlors offer cold-brewed pick-

me-ups and hand-crafted caffeinated cocktails every weekday

from 4 to 6 p.m. at its hotels in Chicago, Doha, Shenzhen and

Istanbul. Several proprietary blends include Five Spice Shaken

Iced Coffee, with Thai chili, cinnamon, clove, star anise and

sweetened condensed milk, and Café Olé, with dark chocolate,

brown sugar and ancho and guajillo chiles. Or attendees can

choose one of the exclusive coffee cocktails, such as Spurred

Ground, a cold-brewed coffee infused with oloroso sherry, Italian

vermouth, premium rum and amaro. The plan is to roll out

Brew Parlor to Wyndham’s global portfolio of hotels by

the end of the year.

PROPER KOSHER

Orlando’s newest culinary attraction recently opened at the Rosen

Plaza Hotel: Zayde’s Kosher Kitchen. The brainstorm of hotelier

and philanthropist Harris Rosen and named after his grandfather,

Zayde’s offers a full-service banquet menu for meeting planners but

can also cater events at other properties in the Orlando area.

There are two separate kitchens featuring glatt kosher,

the highest level of kosher meat, and Cholov Yisroel kosher,

a designation for kosher milk and dairy. The facility is certified

under the Orthodox Union and Rabbinate of Central Florida, and

watched over by a mashgiach, a supervisor and single key holder

of the kitchens. The menu at the kickoff event featured such

specialties as fusion red cabbage and sticky rice with tempura

crunch, a fish-taco station featuring crunchy battered cod filets

and gazpacho shots, and truffle pops and lattice-top apple mini

halvas for dessert.—Barbara Scofidio

accorhotels.com; portolahotel.com; wyndham.com;

rosenplaza.com

Cold brew coffee blends at the Wyndham Grand

AccorHotels is committed to growing fruits and vegetables at 1,000 hotels by 2020,

with the goal of cutting food waste by 30 percent—and eventually, entirely.